- Ingredients:
- 280g Digestive Chocolate Biscuits
- 140g Butter (Unsalted), melted
- 560ml Double cream, lightly whipped until it forms soft peaks
- 140g Icing Sugar, sifted
- 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
- Juice of half a lemon
- 275g Mini Cadbury's Creme Eggs (about 3 small bags)
- 3 or 4 Full size Creme Eggs to decorate
- 60g Milk Chocolate
- 120g White Chocolate
- Yellow Food Colouring (see my notes above)
Directions:
- Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
- Mix with the melted butter and press into your 7" tin.
- Unwrap the mini Creme Eggs and chop them each into quarters.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 3 hours or even better, over night.
- Use my knife tip (above) to remove the cheesecake from the tin.
- Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.
- Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
- Colour the white chocolate that is left with a tiny amount of food colour. Add more until you reach a yellow you're happy with, then drizzle this over too.
- (You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)
- Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.
Found on www.tamingtwins.com
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